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8 votes

My mead has no alcohol, but a lot of sediment

A few things come to mind: Two weeks seem a bit short for fermenting out a mead - I would say it can take 3-4 weeks. Your mead might still be tasting of honey and water because there is not full ...
Lucas Kauffman's user avatar
  • 1,127
6 votes
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Aging mead in a wood mini barrel

There is a difference between new and use whiskey barrels. The reason that many homebrewers use used whiskey barrels is that a lot of the color from the charred wood inside the barrel has been taken ...
farmersteve's user avatar
  • 3,012
6 votes

Adding pectic enzyme to mead

If you are making mead solely from Honey, Water, Yeast, then you will not need to add anything else. No pectic enzyme required!
user3169733's user avatar
6 votes

Hibiscus mead changed color after adding yeast nutrient

Hibiscus contains hydroxycitric acid. I suspect it had a reaction to metal elements in the yeast nutrient. The product looks like iron chloride in solution to me.
Evil Zymurgist's user avatar
6 votes
Accepted

Will this spoil?

Since it's on secondary, contamination risk is low, but for contaminants that have contact with the drink from now on. If the hair is there since the beginning of the fermentation, any possible ...
Rodrigo Borges's user avatar
6 votes

I forgot to take my first Gravity reading

It isn't too much of a big deal. If you have the nutritional information from the honey you can calculate how much of it was pure sugar (mainly glucose in honey I believe). Then it is a simple case of ...
Mathew James's user avatar
5 votes
Accepted

Mead Aging - Pasteurize or not?

1: I year is good. 5 years can often be better! 2: Yes, rack before ageing/conditioning. Once is enough, just to take the young mead off the precipitated yeast. 3: No 4: Neither is possibly better. ...
barking.pete's user avatar
  • 5,631
5 votes
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Is head space really necessary when bottling still mead?

Yes the head space is important. At the very least, you need the head space to cushion fluid volume expansion & contraction from temp change.
Evil Zymurgist's user avatar
5 votes
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Sealing flip-top bottles with wax

Wax dip gives an added layer of protection and look great too. The most functional part of a wax dip is to prevent crimp caps from rust from environment. Especially for beverages that will age in the ...
Evil Zymurgist's user avatar
5 votes
Accepted

Should I avoid crystallized honey when making mead?

I'm not quite an expert on beer making, but I have made honey ales a few times and was a beekeeper for about 8 years, so I have some honey knowledge. The crystallized honey is no different from normal ...
R.Coleman's user avatar
5 votes
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Changing the PH of mead for fermenting necessary?

IMHO mead does not generally need any adjustment of pH levels to ferment correctly. It is generally fermented to have a similar level of alcohol to a strong wine - which will not generally support ...
barking.pete's user avatar
  • 5,631
5 votes
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Adding ginger to cider/cyser/mead

Ginger has its own microbes that will change fermentation. You will want to kill if you just want ginger flavor and aroma. I would suggest making a ginger slurry then pastureize it by bringing it to ...
Evil Zymurgist's user avatar
5 votes

Doubling a mead recipe

Dry yeast packets are generally enough for 3-6 gallons. So with 1 gallon, about 1/4 of one pack is plenty for a commercial dried yeast such as Danstar Lallemand Nottingham Ale yeast. And you most ...
dmtaylor's user avatar
  • 3,415
5 votes

Baloon air lock not inflating after second day

You may not have a perfect seal, so the gas is dissipating into the atmosphere. This is not a problem. The airlock serves only as a safety mechanism - it prevents buildup of gas, while also preventing ...
Frazbro 's user avatar
4 votes

What do you get if you distill mead?

In the US by law it can not be called brandy or whiskey or rum, or any other standard category. It is a "distilled spirit specialty", to which one can fix a "fanciful name" and a "description". We at ...
4 votes

Sulfur Smell from Fermentor

I got a little carried away here, so here's a quick summary. TL;DR: Your yeast was probably either A) nutrient starved, B) Fermenting at too high of a temperature, or C) a combination of both. ...
valverij's user avatar
  • 629
4 votes

FG too low to read

Actually this shouldn't be too hard, provided you have an accurate scale. You can simply dissolve some white table sugar in your mead and compare the reading you get with the reading you would expect ...
Franklin P Combs's user avatar
4 votes

Safe way to backsweet a braggot with honey?

It's worth mentioning that it depends somewhat on how you plan to package the braggot. If you're planning to bottle condition, I'm not sure it's possible to back-sweeten with something fermentable ...
thesquaregroot's user avatar
  • 1,900
4 votes
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Starting gravity reading when not all fermentables are dissolved

Yes it is still useful. You at least know where you are starting, as chthon states the second part of adding 50g to 1l of 1050 solution doesn't give 1100 solution. Here is a great table that ...
Mr_road's user avatar
  • 7,048
4 votes

My mead wont stay carbonated!

If you are otherwise happy with the carbonation level of the mead, once it is capped and in the bottle your options are limited. Chilling it before opening, and avoiding agitating it are about your ...
Dave's user avatar
  • 608
4 votes

Neutralizing yeast prior to backsweetening

CO2 bubbles doesn't necessarily mean that fermentation is ongoing. Bubbles are not all released at once. For example, with red wine kits, instructions often mention to stir for several minutes to ...
Philippe's user avatar
  • 4,806
4 votes

Why didn't my ABV reach the yeast's limits?

Patience. You rushed it. Give it 5 months. Then it will be done.
dmtaylor's user avatar
  • 3,415
4 votes

How can I make maple bacon mead?

I would wait until you have at least 5% ABV before adding meat into the mix, at ~5% anything pathogenic should be killed off. Cooking the meat before had I would also recommend as rubbing beer/mead/...
Mr_road's user avatar
  • 7,048
4 votes

Balloon-airlock filling up fast

It’s normal, but if you have a very good balloon on there, it might not pass air quickly enough. You can loosen it a touch to let some air out from time to time, but I highly recommend you spend $4 ...
Escoce's user avatar
  • 975
4 votes

Will this spoil?

I am 95% confident that everything will turn out well. I wouldn't worry about any of it. Mead is difficult to get wrong assuming the fermentation is moving along and if you just leave it alone. ...
dmtaylor's user avatar
  • 3,415
4 votes
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How to calculate ABV% with step feeding

Calculate the recipe as if you were adding all the honey up front. Also take an original gravity reading with just a partial amount of honey present; if you divide the gravity points by the number of ...
dmtaylor's user avatar
  • 3,415
3 votes
Accepted

How long can mead store when not temperature controlled?

First off... How was the carboy sealed? Was it corked so no gasses may escape or did he keep a fermentation lock on it? If so did he keep water in it? Two of the biggest enemies to mead are sunlight ...
DV8DUG's user avatar
  • 511
3 votes
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Degassing and it's effects on yeast

I have tested this personally and have not been able to record any perceivable differences in SG readings. Sometimes degassing will invigorate a slow ferment but nothing more than a good stir would. I ...
DV8DUG's user avatar
  • 511
3 votes

Mead made from Agave nectar?

I've done a couple of 1 gallon batches to see what it would do, and they came out decent. I've found that Agave nectar can be tricky to ferment, and it takes a long time. If you proceed as if you ...
Dan U's user avatar
  • 31
3 votes

What do you get if you distill mead?

I went looking for this answer and found the following: Although Ninemaidens Gwires is a marketed brand for distilled mead, it is not a true name for this liquor as Gwires is a generic term used for '...

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